Courgettes with Tomatoes Recipe

courgettes with tomatoes

Ingredients for Courgettes with Tomatoes:

  • 1½ lbs (675 g) courgettes
  • 4 large firm tomatoes, skinned and quartered
  • 12 tablespoons olive oil
  • Salt and pepper
  • 1 pint (570 ml) vegetable stock
  • 2 tablespoon cornflour, blended with 4 tablespoons of water

Method for Courgettes with Tomatoes:

  1. Cut the courgettes lengthwise into quarters and then crosswise into ½” (1 cm) pieces.
  2. Heat around 6 tablespoons of olive oil in a pan. Add the courgettes, salt and pepper, and stir-fry over a high heat until slightly softened. Transfer onto a plate and keep warm.
  3. Heat the remaining oil in the pan and stir-fry the tomatoes for 30 seconds. Transfer to a plate and keep warm.
  4. Add the vegetable stock to the pan, with a little more salt and pepper, and bring to the boil. Stir in the cornflour mixture and simmer the sauce, stirring until thickened.
  5. Place the courgettes in the centre of a warmed serving plate and arrange the tomatoes around them.
  6. Pour the stock over the courgettes.

Serve hot with boiled brown rice. Enough for 4 people.


Posted in Vegetable Recipes, Vegetarian Recipes, Courgette, All Recipes, Tomatoes

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